Consumers’ interest in food safety and quality is growing across the world. Food and beverage products can be contaminated by a variety of pathogen and spoilage microbiota, the former causing foodborne diseases and the latter causing significant economic losses for the food industry, due to undesirable effects on the food properties. It has been estimated that approximately 25% of all the food produced is lost after harvest due to microbial activity. The growth of spoilage microbiota in food products has negative impact on the shelf-life, textural characteristics, and overall quality of the finished products, thus affecting the consumer choices and resulting in significant commercial losses. This highlights the urgency and attention with which the food spoilage issues should be addressed. Antimicrobial food additives play an important role in the prevention and inhibition of microbial growth in food products.

1. INTRODUCTION 

2. RESEARCH METHODOLOGY

3. EXECUTIVE SUMMARY 

4. MARKET INSIGHTS 

5. MARKET SEGMENTATION 

6. COMPETITIVE LANDSCAPE 

7. MARKET TRENDS AND FUTURE OPPORTUNITIES